ORANGE BUFFET
475 BLANDING BLVD
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 8/21/2023
High Priority
2
Intermediate
3
Basic
11
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Interior left of dish machine has black mold-like substance.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used in bucket of sugar at service station. Employee removed bowl. Corrected On-Site Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents-walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles and vents throughout kitchen are soiled. Fan guards in walk in cooler by dish room soiled. Floor behind cooking equipment is soiled. Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles missing in walk in cooler. Hole in swing door on kitchen right side. Cabinet in service station in disrepair. Bottom of wall in men's room stall second from the left in disrepair. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice at the buffet stored in standing water at 82F. Operator removed spoon from water. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in cooler across from wok station. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler across from wok station has soiled gaskets and bottom interior of cooler has accumulation of debris. Reach in cooler at entrance to side storage room has accumulation of debris in the bottom of the door tracks. Walk in cooler by office has a soiled gasket. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Multiple food products in both walk in coolers stored not covered(chicken, broccoli, mushrooms,shrimp). Breading on shelf at prep table not covered. Operator covered with lids. Also, unwashed tomatoes and cucumbers stored over cut ready to eat cucumbers. Corrected On-Site Repeat Violation
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Outside back door, excessive unnecessary items.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloths at sushi station and service station on nearby ledge not stored in sanitizing solution. Employee moved all to sanitizer buckets. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bucket of sugar at service station not labeled.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles (51F - Cold Holding); milk (57F - Cold Holding) in flip top reach in cooler top reach in cooler across from wok station. Per operator, both products removed from walk in cooler 2.5 hours prior. Operator moved noodles and milk to walk in freezer. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. In-use sushi rice at sushi station not time marked. Operator stated prepared 1.5 hours prior. Correct time marking added to rice. Corrected On-Site Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in meat room and prep area with staining. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand wash sink by three compartment sink.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared rice and macaroni noodles in walk in cooler by dish room are not dat marked. Per operator, both products prepared yesterday. Sushi in containers in sushi area missing date marking.
Food safety inspection conducted on 8/21/2023 revealed 16 total violations (2 high priority, 3 intermediate, 11 basic).
Inspection on 8/10/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/10/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/9/2023
High Priority
3
Intermediate
3
Basic
16
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black mold-like substance.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in container of flour in dry storage. Employee removed bowl.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Walls in dish room are soiled. Vent in dish room over dish table is soiled. Floor under hibachi station is soiled.
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Two tubs of utensils on bottom shelf under prep table in kitchen have accumulation of debris.
- 35A-03-4:Basic - Dead roaches on premises. Observed 5 dead roaches; 2 in dining room 1 under counter at sushi 1 at prep table in hibachi area 1 in employee restroom Admin Complaint
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen. Operator removed beverage. Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket on reach in cooler in kitchen is torn. Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles missing in walk in cooler. Also, cabinet bottoms under soda machines is in disrepair. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Shrimp in bucket stored on the floor by the prep sink. Operator moved to shelf in walk in cooler. Bucket of cut potatoes on floor in walk in cooler closest to back door. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Two pairs of tongs on equipment door handle in kitchen. Operator moved to proper storage. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in reach in cooler near storage area in the back and reach in cooler by cooking equipment.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Excessive build up under hibachi grill on shelving. Cabinets under soda machines in service station are dirty. Under plating around nozzles of left soda machine is dirty. Repeat Violation
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor noted at service station by ice machine.
- 08B-12-5:Basic - Stored food not covered. Bucket of cut potatoes in walk in cooler not covered. Baked cookies on speed rack in kitchen not covered. Employee put empty sheet pan over top layer to cover. Corrected On-Site
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Excessive miscellaneous items stored outside back door area.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in service station tested at 0ppm-chlorine. Employee remade solution to 100ppm chlorine. Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Bottle of cold medicine on prep table in kitchen. Operator moved to proper storage. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp in bucket at prep sink at 69F. Per operator, shrimp removed from refrigeration approximately one hour prior. Operator moved shrimp to walk in cooler. Ham in reach in cooler in kitchen at 46F. Per operator, put in cooler approximately two hours prior. Operator moved ham to walk in freezer. Salmon at sushi area at 45F. Per employee, salmon removed from refrigeration approximately 2.5 hours prior. Operator voluntarily discarded salmon. Observed beef roast (48F - Cold Holding); baked ham (46F - Cold Holding); cheese (55F - Cold Holding); beef roast (50F - Cold Holding) in walk in cooler closest to kitchen entrance. Per operator, all items held in walk in cooler overnight. See stop sale. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. All buffet and sushi items have no time marking as indicated in paperwork.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in kitchen and meat cutting room are stained. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in sushi area blocked by trash can.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Baked ham and beef roast in walk in cooler, per operator was prepared on Monday. No date marking present.
Food safety inspection conducted on 8/9/2023 revealed 22 total violations (3 high priority, 3 intermediate, 16 basic).